Pavlova
An Aussie favourite, pavlova is prized for its crisp meringue and soft, marshmallowy centre.
- Yield: Serves 10
- Preparation Time: 30 Minutes
- Cooking Time: 1 Hours 10 Minutes
Ingredients
- 6 egg whites, at room temperature
- 1½ cups caster sugar
- 3 tsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence
- 375ml thickened cream
- 2 mangoes, cheeks removed, peeled, cut into thin wedges
- 1 banana, peeled, thinly sliced
- 4 passionfruit, halved
Directions
- Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.
- Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence.
- Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
- Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
- Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.
